This Chicken & Dumplings Soup is the perfect comforting meal, packed with tender shredded chicken, hearty vegetables, and soft, pillowy dumplings. This classic soup warms you from the inside out and is ideal for cozying up on a chilly day.

Why You’ll Love This Chicken & Dumplings Soup :

This soup combines the flavors of a rich chicken broth with hearty vegetables and tender, fluffy dumplings. The dumplings soak up the savory flavors from the broth, making each bite irresistible. This recipe is also surprisingly simple to make, especially if you have pre-cooked or leftover chicken.

“This Chicken & Dumplings Soup is like a warm hug in a bowl, with fluffy dumplings and comforting chicken flavor.”

Ingredients You’ll Need for Chicken & Dumplings Soup :

• 4 tablespoons butter: For sautéing the vegetables and adding richness.
• 1/2 cup chopped onion: Adds a sweet, savory flavor.
• 2-3 carrots, chopped: Adds color and a hint of sweetness.
• 3 celery stalks, sliced: Adds flavor and texture.
• 1 tablespoon garlic, minced: Adds an aromatic depth to the soup.
• 8 cups chicken broth: The base for a rich, savory broth.
• 2 pounds cooked chicken, shredded: Adds protein and heartiness.
• 1 teaspoon salt: For seasoning.
• 1/2 teaspoon black pepper: Adds a touch of spice.
• 2 bay leaves: Adds subtle flavor to the broth.
• 1 tablespoon dried parsley: For flavor and a touch of green.

To Thicken Soup:

• 3 tablespoons cornstarch: For thickening the soup.
• 3 tablespoons water: To mix with the cornstarch for a slurry.

Dumplings:

• 1 1/2 cups flour: The base for the dumpling dough.
• 1 teaspoon baking powder: Adds lightness and fluff to the dumplings.
• 1/2 teaspoon salt: Enhances the dumpling flavor.
• 3 tablespoons butter, cold: For flaky dumplings.
• 3/4 cup milk: Adds moisture to the dough.

Step-by-Step Guide to Making Chicken & Dumplings Soup :

Step 1: Sauté the Vegetables

In a large 8-quart pot, melt the butter over medium heat. Add the onions, carrots, and celery and cook until the onion is soft and translucent, about 5-7 minutes. Stir in the garlic and cook for an additional 30 seconds until fragrant.

Step 2: Add Broth and Chicken

Pour in the chicken broth and add the shredded chicken. Season with salt, pepper, bay leaves, and dried parsley. Bring the soup to a gentle boil, then reduce the heat to a simmer while you prepare the dumplings.

Step 3: Make the Dumpling Dough

In a large mixing bowl, combine the flour, baking powder, and salt. Using a cheese grater, grate the cold butter directly into the flour mixture. Toss to coat the butter pieces with flour, then pour in the milk. Stir until a soft dough forms, kneading a few times if needed to bring it together.

“Grating cold butter into the flour mixture helps create tender, flaky dumplings that cook up light and fluffy in the soup.”

Step 4: Drop Dumplings into the Soup

Break off small pieces of the dumpling dough, about 1 inch each, and drop them into the simmering soup. Cover the pot with a lid and let the dumplings cook for 15-20 minutes. They should rise to the top of the soup when done.

Step 5: Thicken the Soup

In a small bowl, mix the cornstarch and water to form a slurry. Pour the mixture into the soup, stirring continuously until the soup thickens to your desired consistency. Let it simmer for another few minutes, then taste and adjust seasoning as needed.

Step 6: Serve and Enjoy

Serve the soup hot, garnished with extra parsley if desired. The warm, fluffy dumplings paired with the savory chicken broth and veggies make this a comforting, filling meal.

Serving and Storage :

To Serve :

Ladle the soup into bowls, making sure to include a generous helping of dumplings in each. Serve with warm crusty bread or a side salad for a complete meal.

To Store :

Allow any leftovers to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if the soup has thickened too much.

“This soup is even better the next day as the flavors meld, so it’s perfect for leftovers!”

Notes, Substitutions, and Variations :

• Make It Dairy-Free: Substitute butter with a dairy-free alternative and use plant-based milk in the dumpling dough.
• Add Extra Veggies: Add mushrooms, green beans, or peas for more flavor and texture.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.

Frequently Asked Questions :

Q: Can I use uncooked chicken in this recipe?
A: Yes, you can add raw chicken breasts or thighs to the soup and cook them in the broth until fully cooked, then shred the meat before adding the dumplings.

Q: Can I make the dumplings gluten-free?
A: Yes, you can use a gluten-free all-purpose flour blend to make the dumplings. Just ensure it has a binding agent like xanthan gum.

Q: Can I freeze this soup?
A: You can freeze the soup, but it’s best to freeze it before adding the dumplings. When reheating, prepare fresh dumplings to add to the soup.

Serving Suggestions for Chicken & Dumplings Soup :

This Chicken & Dumplings Soup pairs well with:

1. Crusty Bread: Perfect for dunking and soaking up the flavorful broth.
2. Green Salad: A fresh side salad adds a nice balance.
3. Roasted Vegetables: Roasted carrots or Brussels sprouts make a tasty side.

“Serve this soup with crusty bread or a green salad for a comforting and satisfying meal.”

Why You’ll Love Making Chicken & Dumplings Soup :

This soup is not only delicious but also easy to make and perfect for family dinners. The comforting flavors, tender chicken, and fluffy dumplings create a cozy meal that everyone will love. Plus, it’s great for making ahead and storing leftovers for a ready-to-go meal during busy weeks.

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Yield: 6-8

CHICKEN & DUMPLINGS SOUP

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Enjoy this comforting and delicious Chicken & Dumplings Soup for a cozy, satisfying meal that’s perfect for any day of the week!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 4 tablespoons butter
• 1/2 cup chopped onion
• 2-3 carrots, chopped
• 3 celery stalks, sliced
• 1 tablespoon garlic, minced
• 8 cups chicken broth
• 2 pounds cooked chicken, shredded
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1 tablespoon dried parsley
• To Thicken Soup:
• 3 tablespoons cornstarch
• 3 tablespoons water
• Dumplings:
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons cold butter
• 3/4 cup milk

Instructions

Sauté Vegetables: In a large pot, melt butter over medium heat. Add onions, carrots, and celery. Cook until the onion is translucent, about 5-7 minutes. Add garlic and cook for 30 seconds.

Add Broth and Chicken: Pour in chicken broth and add shredded chicken. Season with salt, pepper, bay leaves, and parsley. Bring to a boil, then reduce to a simmer.

Prepare Dumplings: In a bowl, mix flour, baking powder, and salt. Grate cold butter into the flour mixture and stir to coat. Add milk and stir until a dough forms.

Add Dumplings to Soup: Drop 1-inch pieces of dough into the simmering soup. Cover and cook for 15-20 minutes until dumplings are cooked through.

Thicken Soup: Mix cornstarch and water to create a slurry. Pour into the soup, stirring until thickened.

Serve: Ladle soup into bowls and enjoy warm.

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